Cook the onion and garlic in 1 tbsp olive oil until softened. Add the paprika and the red pepper and cook for a minute or two. Add the chicken and chorizo and fry for five of minutes. Stir in the tomatoes and sugar. Use a little of the prepared stock to make a loose paste with the plain flour. Add into the pot, together with the stock and bring to a simmer.
Add the beans and cook for another 20-30 minutes or until thickened to your liking.
Serve over boiled long-grain rice.
This is a very amenable recipe in that it will allow you to vary the amount of paprika and the ratio of chicken to chorizo to suit your own tastes and remain delicious.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (485g)|
|Recipe Makes: 4|
|Calories from Fat: 174 (45%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 92.1mg||28 %|
|Sodium 629.4mg||22 %|
|Potassium 1005.5mg||26 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 23g|
|Protein 27.2g||39 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 389
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